Tteokbokki with Cheese
Tteokbokki with Cheese
Ingredients
For the Tteokbokki
- 1 pound tteok (Korean rice cakes), cylindrical, soaked in cold water for 15-20 minutes if frozen or hard
- 4 ounces fish cakes (eomuk), cut into triangles or strips
- 2 cups green cabbage, chopped
- 3 green onions, cut into 2-inch pieces
- 1 1/2 cups mozzarella cheese, shredded
- 2 hard-boiled eggs, halved (optional, for serving)
For the Sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes), (adjust to desired spice level)
- 1 tablespoon soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
- 3 cups anchovy broth or water, (anchovy broth preferred for deeper flavor)
Instructions
- 1
If using frozen or hard rice cakes, soak them in cold water for 15-20 minutes while you prepare other ingredients. Drain well before use.
⏱️ 15 min
- 2
In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, granulated sugar, minced garlic, black pepper, and sesame oil to create the sauce mixture. Set aside.
⏱️ 5 min
- 3
In a large pot or deep skillet, pour in the anchovy broth (or water) and bring it to a boil over medium-high heat.
⏱️ 3 min
- 4
Once boiling, add the prepared sauce mixture to the broth and stir until well combined. Reduce heat to medium.
⏱️ 2 min
- 5
Add the drained rice cakes and chopped cabbage to the pot. Stir gently to coat everything in the sauce. Simmer for 5-7 minutes, stirring occasionally, until the rice cakes start to soften and the sauce thickens slightly.
⏱️ 7 min
- 6
Add the fish cakes and continue to simmer for another 3-5 minutes, or until the rice cakes are tender and chewy and the sauce has thickened to your desired consistency.
⏱️ 5 min
- 7
Stir in the green onions. Taste and adjust seasoning if needed (add more sugar for sweetness, gochujang for spice, or soy sauce for saltiness).
⏱️ 2 min
- 8
Remove the pot from the heat. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the pot with a lid for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min
- 9
Serve immediately, garnished with optional hard-boiled egg halves. Enjoy hot!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tteokbokki with Cheese
Ingredients
For the Tteokbokki
- 1 pound tteok (Korean rice cakes), cylindrical, soaked in cold water for 15-20 minutes if frozen or hard
- 4 ounces fish cakes (eomuk), cut into triangles or strips
- 2 cups green cabbage, chopped
- 3 green onions, cut into 2-inch pieces
- 1 1/2 cups mozzarella cheese, shredded
- 2 hard-boiled eggs, halved (optional, for serving)
For the Sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes), (adjust to desired spice level)
- 1 tablespoon soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
- 3 cups anchovy broth or water, (anchovy broth preferred for deeper flavor)
Instructions
- 1
If using frozen or hard rice cakes, soak them in cold water for 15-20 minutes while you prepare other ingredients. Drain well before use.
⏱️ 15 min - 2
In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, granulated sugar, minced garlic, black pepper, and sesame oil to create the sauce mixture. Set aside.
⏱️ 5 min - 3
In a large pot or deep skillet, pour in the anchovy broth (or water) and bring it to a boil over medium-high heat.
⏱️ 3 min - 4
Once boiling, add the prepared sauce mixture to the broth and stir until well combined. Reduce heat to medium.
⏱️ 2 min - 5
Add the drained rice cakes and chopped cabbage to the pot. Stir gently to coat everything in the sauce. Simmer for 5-7 minutes, stirring occasionally, until the rice cakes start to soften and the sauce thickens slightly.
⏱️ 7 min - 6
Add the fish cakes and continue to simmer for another 3-5 minutes, or until the rice cakes are tender and chewy and the sauce has thickened to your desired consistency.
⏱️ 5 min - 7
Stir in the green onions. Taste and adjust seasoning if needed (add more sugar for sweetness, gochujang for spice, or soy sauce for saltiness).
⏱️ 2 min - 8
Remove the pot from the heat. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the pot with a lid for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min - 9
Serve immediately, garnished with optional hard-boiled egg halves. Enjoy hot!
⏱️ 1 min